Market Basket
Mac nuts aren't just for tourists
By Joan Namkoong
Advertiser Food Editor
We locals tend to think of macadamia nuts as something to a) give as gifts to Mainlanders and b) dig into for the occasional self-indulgent snack. But cooking with mac nuts? Isn't that for tourist hotels?
Advertiser library photo • Dec. 12, 1998
No. Macs are actually very versatile; suitable for use wherever nuts are called for in most recipes. You can use plain nuts, or the roasted ones (with or without salt ).
The favorite Island nut livens up everything from salads to pastas.
Take classic sole almondine —a fillet lightly dredged in flour and sauteed in butter with a splash of lemon, finished with sliced, toasted almonds. Substitute opakapaka or opah or whatever tender, white-fleshed fish you like, and use macadamia nuts in place of almonds. (Of course, macs don't slice well; just roughly chop them.)
To toast mac nuts (or any nut), spread roughly chopped nuts in a layer in a parchment-lined baking pan and toast briefly at 325 degrees (keep a close watch; nuts burn easily because of the high oil content). Or place them in a dry, nonstick frying pan over medium heat, just until they begin to brown and release their fragrance; shake pan often and don't turn your back on it. Always toast nuts for uncooked uses, such as in salads or pasta toppings.
Mac nuts add crunch to the breading for a baked chicken breast or fish fillet. And, yes, you can make pesto with mac nuts instead of pine nuts (and it would be cheaper, with pine nuts selling for almost $1.50 an ounce and macs at 80 cents to $1 an ounce).
Joan Namkoong is on leave of absence; her colleagues in the Island Life section are preparing the Market Basket column. Send shopping queries and new product information to: Market Basket, The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: islandlife@honoluluadvertiser.com.
